- Critical: PERSON IN CHARGE DUTIES - EMPLOYEE HEALTH
Observation: Employees are unaware of the illness reporting requirements to the person in charge.
Correction: Provide training to all employees on the signs and symptoms of foodborne illness and explain the requiremnts for reporting to the person in charge.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Blanched french fries are being cold held at 46°F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. Facility is currently holding in large plastic bins on ice. Suggestion is starting using metal pans vs plastic to assist with the transfer of cold temperatures to the food OR use time as a public health control by marking the time the time the food was removed from the cooler and use or discard the food within 4 hours.
- PROPER COOLING METHODS - CRITERIA
Observation: Improper cooling methods are observed for blanched french fries.
Correction: Adjust methods or procedures to facilitate cooling as described in 3-501.15. French fries are blanched then put in pans to cool on a rack. Pans are stacked close to one another and left at room temperature not helping in the cooling process. Recommended to space the pans of french fries out more and put in the walkin cooler sooner to go from 135 to 70 within the 2 hours required.
- LIGHT BULBS - PROTECTIVE SHIELDING
Observation: Lights located in walkin cooler are not shatter resistant.
Correction: Provide shielded, coated, or otherwise shatter resistant light bulbs.
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03/03/2016 | Routine | |
- FOOD CONTACT SURFACES - NON TCS/PHF -FREQUENCY (corrected on site)
Observation: The can opener has an accumulation of food residue.
Correction: Follow cleaning schedule as required in 4-602.11 (D) or clean in-use utensils every 4-hours.
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09/16/2015 | Routine | |
- Critical: PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS (corrected on site)
Observation: There are ready-to-eat foods stored under raw shell eggs in the Walk In Cooler.
Correction: Reorganize storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination.
- Critical: PHF/TCS, COLD HOLDING (corrected on site)
Observation: Raw chicken stored next to the fryer is holding at 48°F and sliced potatoes stored next to fryer are holding at 45F.
Correction: Maintain cold potentially hazardous foods at or below 41°F. It is recommended to lessen the amount of food that is stored in the tubs to be able to maintain 41°F.
- USING A HANDWASHING SINK - ACCESSIBLE
Observation: Two handwashing sink observed to be blocked during inspection and is unavailable for proper handwashing. One of the two, water was shut off because of leaking pipe
Correction: Keep handwashing sink free of obstructions and in working condition at all times to allow for frequent handwashing. Objects were moved to prevent the sink from being blocked. Correct By: 20-Mar-2015
- FOOD CONTACT SURFACES - NON TCS/PHF -IMPROPER CLEANING (corrected on site)
Observation: There is a food residue accumulation on the french fry slicer.
Correction: Clean utensil and equipment not contacting PHS/TSC food any time contamination occurs, at least every 24 hours, or at a frequency according to manufacturer specifications.
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03/06/2015 | Routine | |
- OPEN DRINK CONTAINER (corrected on site)
Observation: Drinking cup without cover was observed in food preparation area.
Correction: Provide approved beverage container in food preparation area.
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08/20/2014 | Routine | |
- Critical: WHEN TO WASH (corrected on site)
Observation: Employee observed not washing hands prior to donning gloves.
Correction: Before working with food, clean equipment, utensils, and single-use or single service articles food employees shall properly wash their hands.
- Critical: DATE MARKING - DISPOSITION (corrected on site)
Observation: Potatoe salad found in WI Cooler has exceeded its date mark.
Correction: Discard Ready-to-eat potentially hazardous (TCS) foods requiring date marking that have exceeded their discard date or are not date marked.
- Critical: TOXIC SUBSTANCES - SEPARATION (corrected on site)
Observation: Cleaning products stored over warewashing sinks and clean utensils.
Correction: Rearrange area so that toxic materials are stored away from food, equipment and single service items by spacing or partitioning.
- DEMONSTRATION OF KNOWLEDGE - EMPLOYEE HEALTH
Observation: Employee was unable to demonstate knowledge regarding employee illness signs and symptoms and/or reporting requirements required.
Correction: Obtain training on foodborne illness signs and symptoms and reporting required by the person in charge. Provide training to employees regarding their responsibility in reporting foodborne illness signs and symptoms to the person in charge.
- IN-USE UTENSILS, BETWEEN USE STORAGE
Observation: Ice scoop found with handle down in the ice.
Correction: Store in-use utensils in the food item with handle extended, on a clean surface, running dipper well or in a container of water greater than 135°F.
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03/21/2014 | Routine | |
- CERTIFIED FOOD MANAGER – REQUIREMENT
Observation: There is no Wisconsin Certified Food Manager for this establishment.
Correction: Provide a Wisconsin Certified Food Manager and post the state certificate in the food establishment within [time period]. Correct By: 13-May-2014
- HANDWASHING SIGNAGE (corrected on site)
Observation: No handwashing signage provided at handwashing sinks.
Correction: Provide handwashing signage at all handwashing sinks used by food employees.
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02/13/2014 | Pre-inspection | |
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